It must be the colder weather.
I’m craving spicy in everything from cheese stuffed Anaheim peppers to fruit smoothies kicked off with ginger and cayenne. (Seriously, you have to try this mixture of ingredients in the blender – fresh pineapple, oranges, lemons, coconut oil, honey, ice, fresh ginger and cayenne pepper. Yum!!!!)
So you won’t find it hard to believe me when I tell you I made Mexican chocolate in two different forms two nights in a row. I hardly make anything twice in a row, so this was really something for me!
The idea started off with the leftover roasted yam in the refrigerator. It was so sweet and gooey I just had to add cocoa to it. And, with autumn in the air, there’s absolutely no reason why I shouldn’t put cinnamon and some heat in it, too.
Hello, again, cayenne pepper!
These delightful souffles are grain and gluten free, have no refined sugar, and are easily dairy free as well… if you leave off the whipped cream and use the alternative milk, of course.
Mexican Chocolate Pudding Souffle
- 2 c. cooked yam or sweet potato, preferably, not the starchy ones.
- 8 egg yolks
- 1/2 c. honey
- 1 T. vanilla
- 1 t. sea salt
- 1 1/2 t. cinnamon
- 1/2 t. cayenne pepper
- 3 T. coconut flour
- 1 c. cocoa powder
- 2 c. milk (cow, almond, any kind will do.)
Heat oven to 350 degrees.
Pour all of the above ingredients into a blender or food processor and blend until smooth. Pour into a bowl.
- 8 egg whites
- 1/2 t. cream of tartar
…and beat until stiff peaks form. Fold into the chocolate mixture. Spoon mixture into 10-12 mugs (depends on the size of your mugs) filling just until 2/3 full.
Turn oven down to 325 degrees and bake souffles for 25 minutes.
Let cool slightly before topping with whipped cream and serving.
Cinnamon Maple Whipped Cream
- 1 c. whipping cream
- 2 T. maple syrup
- 1/4 t. cinnamon
Whip until desired consistency, or pour into a cream whipper.
I chose to bake these in mugs because warm mugs are just cozy and their easy and you don’t even have to grease them. AND, they leave the perfect amount of room on the top for all the whipped cream you could want. Well, maybe…
And they are delicious cold too! ;)
Yes, almost better cold! :)
This reminded me of pumpkin pie and whipping cream and fall with cocoa added, of course. :)
That’s what I was going for, so I’m glad it worked! :)
I’m Mexican and live in Mexico and this looks great!
I want to try :)
Though it is going to be hard to find coconut flour here (smirk)
Hello Alma! Thanks so much for visiting! I think you could substitute the coconut flour for just about any flour you have on hand – wheat, oat flour, buckwheat, or any other nut flour. The finer ground the better. :)
Would love to know what you try!
Oh, my!!! YUM!! I will have to give these a try as soon as I get sweet potatoes. They look soooo good!
Here’s a tip – they get better with age. ;) Hope you enjoy them!
Looks so delicious! Perfect for cooler fall weather :)
Exactly! Our fall weather has evaded us however…at least I got a taste of it in this dessert. :D Thanks for commenting, Andrea!